foodierudy

I love Mexican food.

I have fond memories of eating these really tasty enchiladas when I lived in Park City, Utah.  Chunky chicken, rolled in soft corn tortillas, smothered in a fragrant, fiery sauce with rice and grated cheese on the side.  Perhaps more Tex-Mex than authentic Mexican, but very good.

Park City had a large Mexican population, employed in the usual lowly cleaning jobs that the local Americans wouldn’t do.  Since I was just a poor pastry chef, I lived in a poorer part of town, in some dodgy condo development.  A couple of times a week some Mexican would park his car outside our building, and start selling burritos wrapped in foil from his boot!  He’d be surrounded by kids, dragging along their mums (and purses!).  To this day I regret not trying them.  Judging by their popularity with the kids, they must have been good.

Back in NZ, I loved eating at the Flying Burrito Brothers in Wellington, great atmosphere, with good fresh Mexican favourites.  When I returned to Masterton for a flying visit, some couple had also opened a little Mexican cantina - simple fare, but nice fresh flavours.  Here in London,The Texas Embassy near Trafalgar use to be the place to go for Tex-Mex food.  However, after repeated disappointments, I refuse to go back, and have been searching ever since.

So, after reading a very good review by the Metro’s excellent Marina O’Loughlin, I was very keen to try Benitos Hat, a new mexican fast-food/cafe/restaurant.  It seems “Mexican” is in at the moment, with a whale load of new places offering good, cheap Mexican eats.    There’s often a Freebird Burritos van parked in Goodge Place, swarmed by a hungry crowd of burrito-lovers.  I’ve also noticed El Burrito in Charlotte Place, and Soho’s Mexicali, which I walk past often enough on my way for a flat white at Flat White (of course).

Last night after work, I met the lovely M in town, near Goodge St.  We found the place easily enough - a happy, bubbly little joint chocka-full with people.  We squeezed our way in and after a perfunctory glance at the menu choices, started building our burritos.  I went for the slow-cooked pork option (hmmm - tender, fragrant and very meaty), while M chose the chicken.  As I inched my way along the counter the chirpy serving girl continue to compose my feast - refried beans, fluffy rice, frrresh guacamole, fiery salsa, crisp lettuce leaves - until the soft tortillas are filled to bursting point.  Somehow, utilising some mysterious skill, she managed to fold it all neatly into a little package, wrap it in foil, and place it in my little plastic basket, with a sprinkling of tortilla chips on the side.  Behind me M arrived with her neatly folded bundle.  Beer for me, freshy squeezed Limeade for M, and we’ve just cracked £15.  Not bad.

It’s a lively little place, no frills, but friendly.  The walls are a zesty lime green, and for furniture a collection of hard chairs squeezed around little tables.  (M reckoned the little stool I’d scrounged for her was more probably comfortable than my chair - I agreed.)  Benito’s Hat is definately not the place for a long, romantic dinner - but for a fun, cheap and cheerful meal, with great tasting food, it’s fantastic.

The food was very good, filling, and cheap.  Next time we have to try the margaritas on offer - made with freshly squeezed lime and 100% agave tequila, no mixes!

Benito’s Hat, 56 Goodge St W1

A little while ago, I pickled some veg. Finely sliced white and red cabbage, flavoured with some onion, garlic and salt were firmly pounded with my trusty beech rolling pin and pressed into a preserving jar. I kept pressing it down from time to time the rest of the day, until enough juice had escaped from the veg to cover and seal them. Then I left it out on the bench top for a few days, making sure the veggies were submerged in their own juice. It started bubbling quite soon, and developed some acidity. About 3 days later, when it had slowed down a bit, I put the seal on the jar, and popped it into the fridge. I kept tasting once a week, both to release the pressure in the jar, and to check it was maturing nicely.

Now 5 weeks later, we’ve broken into that first jar. It has turned a nice shade of pink, and the taste of the onions and garlic have mellowed. I was surprised at its taste - tangy, but not too sour, and much less salty than the commercial stuff you buy in supermarkets. It makes a nice accompaniment to meals, and we’ve been enjoying its fresh taste and crunchy texture. M, who’s usually not too keen on Sauerkraut, even had some, and liked it! Success!

I have made another 2 jars, sans onion, to see what plain cabbage will taste like. I will keep using a mixture of red and white cabbage, because the red’s компютриanthocyanins might be good for us. Anyway, it makes for a far more interesting colour! I plan to keep us fully supplied with health-giving pickled veg every winter from now on!

Next project - Kimchi…

Just got passed this bit of news - Stefan is a friend from way back. Great to hear they’ve done so well! Congratulations of the achievement and recognition! However, what I found cooler was the parts about how they prioritise their life - God, family, work. Good on them!

Welcome to the first post at foodierudy. More to follow…